Posh Honey and Yoghurt Oatmeal

We’re major fans of oatmeal and have a growing archive of oatmeal recipes and a few articles on why you should be including this beast of a health food in your diet.

And we make absolutely no apologies for adding one more recipe, especially when it’s so unbelievably enticing and creative. This one is another gem from Lady and Pups – it combines the delicious magic of honey, yoghurt, and oatmeal and even has a touch of cayenne to give it a bit of spice.

Ingredients

Makes 4 servings

For Candied Pine Nuts:

45 grams pine nuts

2 tbsp (30 grams) water

1/8 tsp ground cayenne

Small pinch (about 1/16 tsp) salt

For Browned Butter Honey:

5 tbsp (70 grams) unsalted butter

3 1/2 tbsp (70 grams) honey

1 tsp water

1/2 tsp salt

For Greek Yoghurt Oatmeal:

700 grams water

125 grams rolled oats

75 grams quick oats (not instant)

180 grams Greek yogurt

Directions

To make the candied pine nuts:

Combine pine nuts, water, ground cayenne and salt in a small pot, then bring to a gentle boil over medium heat.

Cook and stir occasionally for approx 2 min, until the mixture is sticky and slightly thickened.

Drain through a sieve to get rid of excess syrup, set aside.

In a stainless-steel or aluminum pot (not non-stick), bring the unsalted butter from “BROWNED BUTTER HONEY” to a boil over medium heat.

Add the pine nuts and stir gently with a fork to disperse.

Keep swirling the pot during frying, until the pine nuts turn golden browned (any further they will be bitter).

Drain immediately through a fine sieve, and reserve the butter. During the cooking process, the mixture will be filled with alarming burnt bits, but don’t freak out. They will mostly stick to the side of the pot.

Toss the fried pine nuts with another pinch of salt.

To make the browned butter honey:

Discard 1/2 of the butter and leave the rest in the pot.

Add honey, water and salt, then bring to a simmer over medium-low heat.

Stirring constantly, and cook for 30 seconds until the ingredients have fully melted. Set aside.

To make the greek yoghurt oatmeal:

Combine water and rolled oats then bring to a gentle boil.

Cook for 5~7 min until soft, then add the quick oats, and cook for another 5~6 min. The mixture should be quite thick.

Stir in the Greek yoghurt, then cook only until heated through.

Do not boil the yoghurt. You can thin out the oatmeal with a bit of milk to your liking.

Serve immediately with a good ladle of browned butter honey (may need to be reheated slightly to loosen), and sprinkle with candied pine nuts.

Tips & Alternatives

Okay, so, cards on the table, we’ve tweaked the original recipe a bit to bring it back to something palatable for the health conscious: trust us, your waistline will thank you!

Firstly, we have removed ALL of the sugar as it is simply not required and there’s already a good serving of honey included. If you really want to keep the sweetness, you may be better opting for stevia.

Secondly, the original advised that this recipe makes two servings, however, with that much oatmeal it easily makes 4 servings (around 40-50g of oatmeal per person is more than enough for the average human).

Without these changes, one serving would have clocked in at almost 1,200 kcal per serving which isn’t far off the whole daily allowance for some people.

p.s. if you’ve always wondered how many calories your body needs, you could always check out our free calorie calculator and if you need an extra leg up, you could always sign up for our weight loss app trial.